Seitan with Black Vinegar Sauce
Another tasty trip in the wayback machine. Here's what I wrote two years ago...
The basic concept is to take your own home made seitan (but not pounding it out as thin), and cut it into roughly 3/4" wide x 1/2" thick x 4" long strips, coat with cornstarch and deep-fry for 4-5 minutes. Then slowly braise the seitan in a mixture of shallot, garlic, ginger, brown sugar, sherry, veg stock, black vinegar and tamari. The end result was a fantastic explosion of flavor and texture that was as close to take-out food as we have ever made at home.
The key to the dish is the Chinese Black Vinegar, which lends the exact right note of acidity and spice to the braised seitan.